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Close up shot of juicy Lemon Garlic Chicken with crispy edges and a semi-translucent buttery yellow sauce in a black skillet. (Lemon Garlic Chicken)

Lemon Garlic Chicken: The Ultimate Golden Seared Skillet Guide

A restaurant-quality Lemon Garlic Chicken featuring golden-brown seared breasts in a glossy, buttery lemon sauce with whole roasted garlic. Perfectly balanced, juicy, and ready in under 30 minutes for an elite weeknight dinner experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Lemon Garlic Chicken Ingredients
  • 3 large Chicken Breasts Boneless, skinless (approx. 1.5 lbs / 680g)
  • 1/4 cup All-purpose Flour 30g, for dredging
  • 1 tsp Kosher Salt 6g
  • 1/2 tsp Coarse Black Pepper 3g, plus more for garnish
  • 4 tbsp Unsalted Butter 56g, divided into 1tbsp and 3tbsp portions
  • 2 tbsp Avocado Oil 30ml, or light olive oil
  • 10-12 cloves Garlic Whole, peeled
  • 1/2 cup Chicken Stock 120ml
  • 1 large Lemon Half juiced (2 tbsp), half sliced into rounds
  • 1/4 cup Fresh Parsley 15g, finely chopped

Equipment

  • 1 Cast-Iron Skillet 12-inch preferred for heat retention
  • 1 Meat thermometer To ensure internal temp reaches 165°F

Instructions
 

Preparation and Searing
  1. Pat chicken dry, season with salt and pepper, and dredge lightly in flour, shaking off excess.
  2. Heat oil and 1 tbsp butter in the cast iron skillet over medium-high heat. Sear chicken for 5-6 minutes until deep golden-brown.
Aromatics and Pan Sauce
  1. Flip chicken and add whole garlic cloves. Cook for 5 minutes, basting the cloves with pan fat until they are soft and golden.
  2. Remove chicken/garlic. Add stock and lemon juice, scraping the pan. Whisk in cold butter one tablespoon at a time to create a glossy sauce.
  3. Return chicken to pan, top with lemon slices, parsley, and coarse pepper. Spoon sauce over until glistening.

Notes

Ensure chicken is room temperature before cooking for an even sear.
Use cold butter at the end to ensure the sauce emulsifies rather than separating.
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